The Best Gluten Free Bread Recipe
I have found it! Yep, this is hands down the best gluten free bread recipe that I have ever tasted!
Now I’ve had plenty of experience with gluten-free bread recipes, I mean I did write the book Gluten-Free & Grain Free Breads, Batters & Doughs, but I have to tell you, this one is something special!
I am super excited to share with you all this easy and delicious gluten-free bread recipe!
As I mentioned in this post: Gluten Free All Purpose Flour Recipe Without Brown Rice, I was having a really hard time finding a gluten-free flour and gluten free bread recipe that didn’t have brown rice in it.
Gluten Free Bread Recipe Without Brown Rice
Brown rice can be very problematic for many individuals, including myself. Make sure to read this post that explains why I choose white rice over brown rice.
So I set out to make not only a gluten free all purpose flour recipe without brown rice, but also a gluten free bread recipe that also did not have any brown rice in it.
Here is that recipe! I mean really, how delicious does this look?
A Closer Look…
This bread is so delicious I just had to give you a closer look! 🙂
Do you want a piece yet? Oh, and let me tell you… it makes the best toast and, is sturdy enough to put two eggs on top to make a delicious breakfast sandwich!
Top It With My Favorite Jam Recipe!
Or you can just put some of your favorite organic fruit preserve or try this delicious strawberry jam recipe!
I also did a how-to video a few years back showing you how easy it is to make your own jam!
So let’s get to the recipe already… are you ready for this? I am about to share, quite simply, one of the best recipes out there for gluten-free bread!!
The Best Gluten Free Bread Recipe Ever!
Prep Time: 15 minutes- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Yield: 16 pieces 1x
Category: gluten-free
Method: baking
Cuisine: american
Print Recipe
Pin RecipeDescription
The best gluten free bread recipe that is made without brown rice flour! Great for sandwiches and toast!
Ingredients
- 2 1/2 cups gluten free all purpose flour without brown rice flour ~ See Recipe
- 1 cup warm milk (about 110ºF) of choice (nut milk, fresh coconut milk or raw goat or cow’s milk)
- 1/4 cup organic cane sugar
- 2 1/4 tsp active dry yeast
- 1 tsp sea salt
- 1/4 cup butter or ghee melted and cooled
- 2 large eggs
Instructions
- In a small bowl, combine warm milk, sugar and yeast. Stir and dissolve the yeast and allow the yeast mixture to sit for 10 minutes.
- In a large mixer bowl that attaches to a stand up mixer, combine the gluten free all purpose flour and salt and turn the mixer on low and for a few seconds to blend.
- Add the yeast mixture to the flour and blend on low for 30 seconds.
- Add in butter and eggs and blend on low scraping the sides as needed. Blend until dough is well blended, about 30 seconds.
- Turn the mixer on high and beat for 3 minutes or until the batter becomes smooth.
- Cover the bowl with a towel and allow the dough to rise in a warm place for an hour. I heated my oven up to 100ºF and then turned the oven off and placed it in the oven for an hour.
- Grease a 8×4 or a 9×5″ bread pan with coconut oil or butter. Stir the dough after it has rose for an hour and gently place it into the prepared bread pan.
- Cover with a piece of greased plastic wrap and loosely lay it on top and allow the bread to rise in a warm place for another 20-30 minutes or until the loaf rises just to the top of the loaf pan.
- Preheat the oven to 350ºF and bake the bread for 40-50 minutes. The bread will be golden brown on top and have a hard shell.
- Remove from pan and completely cool before slicing into it. Once cool, slice and enjoy!
Notes
Please note: this recipe has been tested to work without brown rice flour. It has not been tested any other way and I highly recommend that you follow this recipe exactly as written with no substitutions.
Calories: 145 Fat: 4.1g Carbs: 23.7g Protein: 2.5g Recipe Adapted From Land O Lakes
Nutrition
- Serving Size: 1 piece
My family is trying to be gluten free
Great recipe. Tried it and it is the best I’ve found after 10 years of looking for good bread of celiacs in my family
★★★★★
The woman who wrote this recipe is delusional. The bread is edible if you can’t have gluten, but its not the second coming.
★★
I wish you had said what your favorite recipe is because after multiple tries at many other recipes this is my go to bread. If you have found another you love I would like to try it. I did make a few adjustments of my own but this is the basic recipe and I’m thrilled I found it!
Sadly, my celiac son has an allergic reason to xanthan gum. I cannot find any good recipes without xanthan gum.
I made this bread without the xanthan gum, turns out perfectly!!
I love it ?
★★★★
I also can’t have Xanathan gum and added a little flax meal as a substitute. I also added caraway seeds to give it a rye bread flavor. I am on the second rise now, so far so good. I used a combination of sorghum, white rice flour, tapioca flour and almond flour. It is rising nicely, I will write a follow up post about flavor and texture.
Pamela’s makes Not Xanthan, Not Guar. I found some at Sprouts. L
★★★★★
I have to avoid egg yolks & xanthum gum. I’ve used six egg whites and the bread comes out great.
★★★★★
I cannot use X.gum, i use cilium husks and ground chia seed instead.
try substituting 1:1 for cornstarch, chia seeds or agar 🙂 Hope that helps
My family and I have been gluten-free sugar-free for a while, so I substituted the sugar for maple syrup and it worked great! Best bread ever!
★★★★★
What if you do not have a standing mixer just use hands and knead?
I have done it that way and have been very successful…
★★★★★
Hi! I made this bread last night and LOVE IT!!! Seriously amazing. I left out the xantham gum and instead put 1 tsp gelatin in the bread batter. It worked perfectly! Love that you use white rice flour and starches only 🙂
Emily I am so glad you liked this. Did you use Great Lakes Gelatin?
I can’t see xantham gum in the recipe?
It’s in the gluten-free flour blend recipe that I link to. Check that out and let me know if you should have any further questions.
Can you turn this recipe into cinnamon raisin bread? Very interested.
Soooooo freaking amazing! Finally I can have a slice of bread without having to toast it!
★★★★★
I made recipe according to directions with the substitution of egg substitute for eggs. It did not rise. Is the substitution the reason for this? My partner has numerous allergies one is eggs.
Halle is there an option where I Dont have to use eggs? Do have any recommended substitution?
I haven’t tried it yet without eggs, but certainly you can try an egg substitute. I like this one: http://amzn.to/2kN8tux
I need gluten-free recipes like this bread, adapted to high altitude. How would you suggest I do that?
I live at 6,000 ft. Made this recipe in a bread maker with no other changes. Worked great. Absolutely delicious. A definite go to bread. I have also made it with less sugar for some sandwiches. Yum!
How did you do it in the bread maker? Did you follow all the same steps? Our bread maker does everything for you. Not sure how that would work
Heads Up, When printing the recipe off on the website the 2 1/2 cups of flour is missing!
This looks amazing and thank you for sharing!! I want to make this today and was wondering if I used Bob’s Red Mill GF flour, do you think that would work? It does not have a gum additive, but it looks like I could add gelatin. Thanks again for sharing this!!
I followed to the T and it didn’t rise. 2 hours and it didn’t rise. So I put it in the oven anyway. Wish me luck. Lol
Sounds to me Betty that your yeast was not active which will most likely create a very dense loaf of bread. You might want to replace your yeast before you make your next loaf of bread.
is there any thing I can change out the potato starch for? Trying to stay away from nightshades and potato is one?
You can try adding arrowroot powder or tapioca starch but I have not tested different ratios. Do let us know how it turns out if you experiment!
The best substitute for potato starch is corn starch. Kara wrote makes big goods much softer and it will take longer to bake.
Can I make this in a bread machine? I bought a bread machine when I discovered I was gluten intolerant and would like to utilize the machine for great tasting bread. I read somewhere that if you put all the liquid ingredients in first and then the solids, recipes will work just fine. Do you know if that’s true? Thanks!
I have never tried it in the bread machine. Less mixing/kneading is needed because there isn’t any gluten that is needed to be kneaded. I might overmix in a bread machine. If you give it a whirl, let us know how it turns out.
This is a great recipe. I was a little lazy and just used the GF all purpose flour I had on hand and put it all in my bread machine on the GF setting. The bread came out great.
★★★★★
when I made gluten free bread in a bread mixer I always used their quick bread setting and it came out excellent
What size loaf did you s
program it for?
Hi,
I just made this recipe in a bread machine that has a gluten free setting. It worked out great and taste really good! I don’t know if I’d like it for sandwiches, though. It’s a little sweet for me. Next time, I will probably try it with less sugar.
You need a bread machine with a gluten free setting….
★★★★★
What about cider vinegar? Will vinegar improve it in any way?
★★★★★
Does this bread need to be heated up to become soft? Or can I bring it with me for lunch (room temp/cold) and still have a good taste and texture?
No need to heat it up, it is soft right out of the pan!
Hi, can you tell me how I should store this bread? In the refrigerator? Maybe saran wrap? How long does it typically keep? Thank you!
I store mine in a dutch oven pot with a lid on it and leave it on the counter and it keeps it fresh for several days. It also depends where you live, as the humidity and climate can change how certain things should be stored.
I am used to kneading bread, but this recipe doesn’t call for kneading. Can you please describe the dough consistency when it is ready to put in the pan? Is it thick, or can you just pour it in. You obviously don’t shape the loaf.
I wouldn’t say it pours but you don’t have to form it either. It is somewhere in between and it takes a shape of its own. It’s a great bread!
I made this recipe a few months ago trying to make a bread dough for beirrocks. The flour blend I used was Krusteauz all purpose blend which I didnt realize had brown rice in it. The recipe worked though the dough never held together sadly no bierrocks. But the dough did make according to my wife the best gluten free bread she has ever had. So needless to say I will still be using this recipe. <3
★★★★★
Hi Paul,
Thanks for the feedback! I have not tested this recipe outside of my own gluten-free flour mix, so happy to get some other feedback! 🙂
Better than gluten free breads at the store-yummy!
Yay Mary, so happy you are enjoying it!
Hi! I did not use a stand up mixer since I don’t have one. I just manually mixed everything. The bread is tasty but It didn’t rise enough. Do you have any recommendations to make the dough rise?
★★★★
In the cooler months, you may need to let the dough rise a little longer (say about an hour), this should help your dough rise better.